📝 About This Recipe
Transport your senses to the bustling streets of Beirut with these charred, succulent chicken wings, known locally as Jawaneh. This classic Lebanese Mashawi dish balances the fiery kick of Aleppo pepper with a pungent garlic-lemon marinade that caramelizes beautifully over an open flame. It is a masterclass in Mediterranean grilling, offering a crispy skin and a tender, zesty interior that defines Levantine soul food.
🥗 Ingredients
The Wings
- 2 lbs Chicken Wings (split into flats and drumettes, tips removed)
The Spicy Garlic Marinade
- 8-10 cloves Garlic (crushed into a smooth paste with a pinch of salt)
- 1/4 cup Extra Virgin Olive Oil (high quality Lebanese oil preferred)
- 1/4 cup Lemon Juice (freshly squeezed)
- 2 teaspoons Aleppo Pepper (Pul Biber) (for authentic mild heat and fruitiness)
- 1/2 teaspoon Cayenne Pepper (adjust for extra heat)
- 1 tablespoon Tomato Paste (for color and deep umami)
- 1 teaspoon Dried Mint (rubbed between palms to release oils)
- 1/2 teaspoon Ground Cumin
- 1/4 teaspoon Allspice (a Lebanese kitchen staple)
- 1.5 teaspoons Kosher Salt (or to taste)
For Garnish and Finishing
- 1/4 cup Fresh Parsley (finely chopped)
- 1 Lemon Wedges (for serving)
- 1 teaspoon Sumac (for a final tart sprinkle)
👨🍳 Instructions
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1
Pat the chicken wings thoroughly dry with paper towels. Removing moisture is the secret to achieving a crispy skin on the grill.
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2
In a large glass bowl, combine the crushed garlic paste, olive oil, lemon juice, and tomato paste. Whisk until the tomato paste is fully incorporated and the mixture is emulsified.
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3
Add the Aleppo pepper, cayenne, dried mint, cumin, allspice, and salt to the wet mixture. Stir well to create a thick, fragrant marinade.
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4
Toss the chicken wings into the marinade, using your hands (or tongs) to ensure every nook and cranny of the wings is coated.
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5
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, though overnight (up to 24 hours) will yield the most flavorful and tender results.
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6
Remove the wings from the refrigerator 30 minutes before grilling to take the chill off; this ensures even cooking.
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7
Preheat your grill to medium-high heat (about 400°F/200°C). Lightly oil the grates to prevent sticking.
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8
Place the wings on the grill, skin-side down first. Do not crowd the grill; leave space for the smoke to circulate.
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9
Grill for 12-15 minutes, turning every 4-5 minutes. The fat will render and cause small flare-ups, which provide that authentic charred 'Mashawi' flavor.
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10
Check for doneness: the internal temperature should reach 165°F (74°C), and the skin should be deeply golden with some charred edges.
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11
In the final 2 minutes of grilling, you can brush on any remaining marinade from the bowl for an extra flavor punch (ensure it cooks through).
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12
Transfer the wings to a platter and let them rest for 5 minutes. This allows the juices to redistribute.
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13
Sprinkle generously with sumac and fresh parsley while the wings are still warm.
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14
Serve immediately with lemon wedges on the side for squeezing over the hot wings.
💡 Chef's Tips
Don't skip the dried mint; it provides a subtle cooling counterpoint to the garlic and heat that is uniquely Lebanese. If you can't find Aleppo pepper, substitute with a mix of 3 parts sweet paprika and 1 part cayenne pepper. Use a mortar and pestle for the garlic to create a paste rather than just mincing it; the oils released are much more potent. For extra crispy wings, add 1/2 teaspoon of baking powder to the marinade—it helps break down the peptide bonds in the skin. If using wooden skewers, soak them for 30 minutes beforehand, though wings are traditionally grilled loose on the grate.
🍽️ Serving Suggestions
Serve with a side of Toum (Lebanese Garlic Sauce) for the ultimate garlic lover's experience. Pair with warm pita bread and a fresh Fattoush salad to cut through the richness of the wings. Accompany with Batata Harra (spicy roasted potatoes) for a complete Mashawi feast. A cold glass of Arak (diluted with water and ice) or a crisp Pilsner balances the spice perfectly. Include a side of pickled turnips (Kabees El Lift) for a bright, crunchy contrast.